Strawberry Shortcake Recipe

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Strawberry Shortcake
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  1. Preheat the oven to 350 degrees F. Line 1 or 2 baking trays with parchment paper and set aside. In a food processor, combine the flour, 1/4 cup sugar, baking powder, and salt and pulse to combine. Add the chilled butter and process just until combined. With the motor running, add the cream through the feed tubes, stopping just before the dough forms a ball.
  2. Turn the dough out onto a lightly floured surface and gently knead, forming a smooth ball. Do not overwork. Roll the dough out into a 3/4-inch thick round. Using a 3-inch cookie or biscuit cutter, cut out 7 circles. Knead the scraps together, roll, cut out 3 more circles.
  3. Arrange the circles on the prepared baking trays, brush the tops with cream and sprinkle lightly with sugar. Bake for 25 to 30 minutes, or until the cakes are golden and firm to the touch. Cool on a rack.
  4. Meanwhile, rinse and drain the strawberries. Cut each berry into thick slices and toss with sugar in a large mixing bowl. Add the lemon juice, kirsch, and orange zest, and gently mix. Set aside.
  5. When ready to serve, split each shortcake in half and warm slightly. Place the bottom half of the shortcake on a dessert plate. Spoon about 1 cup of ice cream on the cake, arrange a scant cup of strawberries over and around the ice cream, and top with the remaining half of the cake. Serve immediately.
  6. Strawberry Swirl Ice Cream:
  7. In a medium saucepan, bring the cream, milk, and vanilla bean to boil. In a large bowl, using a whisk or a rotary beater, whip the egg yolks. Gradually whisk in the sugar until thoroughly combined. Slowly whisk in the hot cream mixture and return to the saucepan. Over low heat, stirring constantly with a wooden spoon, cook until the mixture heavily coats the back of the spoon. Return to the bowl and cool over ice. Strain into a clean bowl and freeze in an ice-cream maker according to manufacturer's instructions. Scrape 1/2 of the ice cream into a large container and swirl 1 cup of the strawberry compote through. Repeat with the remaining half of the ice cream and another 1 cup compote. Freeze, covered, until needed.
  8. Strawberry Compote:
  9. In a 4-quart saucepan, combine strawberries, sugar, and lemon juice. Add the vanilla beans and cook over low heat until the liquid begins to thicken, about 45 minutes. Lower the heat and cook for 15 minutes more, stirring. Remove from the heat and cool.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 719.92 Kcal (3014 kJ)
Calories from fat 258.7 Kcal
% Daily Value*
Total Fat 28.74g 44%
Cholesterol 211.77mg 71%
Sodium 324.32mg 14%
Potassium 746.35mg 16%
Total Carbs 107.34g 36%
Sugars 65.32g 261%
Dietary Fiber 7.21g 29%
Protein 13.17g 26%
Vitamin C 193.2mg 322%
Vitamin A 0.1mg 5%
Iron 3.4mg 19%
Calcium 186mg 19%
Amount Per 100 g
Calories 130.73 Kcal (547 kJ)
Calories from fat 46.98 Kcal
% Daily Value*
Total Fat 5.22g 44%
Cholesterol 38.46mg 71%
Sodium 58.89mg 14%
Potassium 135.53mg 16%
Total Carbs 19.49g 36%
Sugars 11.86g 261%
Dietary Fiber 1.31g 29%
Protein 2.39g 26%
Vitamin C 35.1mg 322%
Iron 0.6mg 19%
Calcium 33.8mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16
  • 20

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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